Chicken Liver Pâté

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             FOOD FUNNY
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Thanks to Thelma Hershorn of Toronto, Canada for this one:

I came across this exercise suggested for seniors to build muscle
strength in the arms and shoulders. It seems so easy, so I thought I'd
pass it on. The article suggested doing it three days a week. Begin by
standing on a comfortable surface where you have plenty of room on each side.

With a five-pound potato sack in each hand, extend your arms straight
out from your sides and hold them there as long as you can. Try to reach
a full minute, then relax. Each day, you'll find that you can hold the position for just a bit longer.

After a couple of weeks, move up to a 10-pound potato sack. Then
50-pound potato sacks and then eventually try to get to where you can
lift a 100 lb. potato sack in each hand and hold your arms straight for more than a full minute.

Once you feel confident at that level, put a potato in each of the sacks.

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             TODAY'S RECIPE
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Whether it's a classic French pate en terrine or a simple chopped liver
from the nearest Jewish deli, I usually order a pate when there's one on
the menu. Here is a simple yet elegant version I have made many times.

Chicken Liver Pâté

1 lb (450 g) chicken livers
1 onion, quartered
3/4 cup (180 ml) melted butter
4 Tbs (60 ml) grated onion
2 tsp (10 ml) salt
1/2 tsp (2 ml) freshly ground pepper
1/4 tsp (1 ml) mace
2 tsp (10 ml) dry mustard
2 Tbs (30 ml) brandy

Wash livers carefully, removing any discolored areas. Place in a
saucepan with the quartered onion and enough water to cover. Bring to a
boil, cover, reduce heat, and simmer for 20 minutes. Drain and dry the
livers (discarding the onion), then grind in a food grinder or force
through a food mill three times. Do not use a blender or food processor.
Add all other ingredients and mix thoroughly. Put in a mold or bowl (do
not grease) and press down firmly. Chill for at least 3 hours. If
prepared the day before using, allow to sit at room temperature for 1
hour before serving. Serve with crackers or toast points.
Serves 6 to 8 as an appetizer.
Received on Sun May 3 20:11:12 2009